Practical vegetarian cookery

each slice. STUFFED BAKED TOMATOES. Select good-sized, smooth, solid fruit; wash, do not pare; cut out the hard center and remove seed pulp with finger. Fill in with mixture made of two cupfuls of bread crumbs, wet with one tablespoonful of melted butter; add two tablespoonfuls of chopped onion, one cupful of chopped celery, season to taste; heap the filling in tomatoes and put a piece of butter on top; place in earthen pie dish to bake. They should be in the oven until well browned on top; serve on squares of bread that have been fried a nice brown, in butter. FRIED TOMATOES. Wash and slice the tomatoes, without paring; sprinkle with seasoning, dip in flour, cook in frying pan with butter, a liberal supply of grease is required. Cover for a few minutes, so the tomatoes may steam through, and not brown too quickly, as they need to be well cooked; turn and brown on both sides. Serve on toast. FRICASSEED TOMATOES. Select large smooth tomatoes; cut them in half, do not peel. Take a broad agate, or enameled pan and melt in it two ounces of butter; cover the pan with the halved tomatoes that have been sprinkled with salt, and pepper, and dipped in meal; whole wheat flour is best. Put cover on pan and let cook until tomatoes are cooked through, but not broken. The fire should be moderate, and it is well to lift the tomatoes occasionally so they will not burn or stick to pan. When cooked, pour in one half cupful sweet cream, let come to a scald, and serve. ESCALOPED TOMATOES. Fill baking dish with alternate layers of bread crumbs and cold stewed tomatoes, well seasoned, finishing with bread crumbs on top, and break in bits over the top one heaping tablespoonful of butter, and bake until brown. TOMATO AND RICE FRITTERS. Add one teacupful of cold stewed tomatoes to two cupfuls of cold boiled rice; season to taste; bind with one egg well whipped; mould into smooth little shapes, and fry in butter. DEVILLED TOMATOES. Take two or three large